Deviled Clams
Wash two dozen clams and place them in a dripping pan in a hot oven long enough to open them; take out the clams, separate them from their liquor and chop fine, add about a pint of bread crumbs, then the liquor and a little pepper, butter the shells and put this mixture in on the top of each one; place a small piece of butter and a few more bread crumbs, bake about ten minutes in a hot oven.